Vegetarian Tortilla Soup

There’s nothing like a big, cozy bowl of soup on a cold day, and this Vegetarian Tortilla Soup is sure to satisfy! It’s packed with hearty sweet potatoes, black beans and veggies, and it’s topped with crunchy oven baked tortilla strips. It’s freezer friendly and great for meal prep!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 241 kcal per serving

Ingredients

1 tbsp - extra virgin olive oil
1 - red onion
3 cloves - garlic
2 teaspoons - ground cumin
1 ½ teaspoons - chili powder
1 tsp - smoked paprika
1 ½ pounds - sweet potato
1 - red bell pepper
1 - jalapeno
1 cup - corn fresh
5 cups - vegetable broth
15 ounces - black beans
14 ounces - fire roasted diced tomatoes
1 - lime
¼ cup - cilantro
salt

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and spices and cook for 30 seconds longer.
Add the sweet potato, red bell pepper, jalapeño, and corn and sauté for 2-3 minutes. Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat to medium low and simmer for 15-20 minutes until the potatoes are tender.
Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!

Nutrition